King's Hawaiian Savory Butter Rolls (12 Count (Pack of 2))

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Add the pineapple juice, butter, brown sugar, eggs and yolk, and vanilla, mixing until well combined.

You don’t even need a recipe for honey butter. Just take some unsalted butter, let it soften to room temperature, beat it with an electric mixer until is smooth and creamy, and slowly beat in some honey. Use as little or as much honey as you prefer. Homemade Hawaiian Rolls are a diy version of the famous King’s Hawaiian Sweet Rolls ~ these golden buns are soft, lightly sweet dinner rolls that will round out all your meals this summer. I got hooked on this sweetly fragrant bread thanks to King’s Hawaiian. That brand is an evil genius. Did you try this recipe?I would love for you to leave me a 5-star rating or comment. This way, I have a better understanding of which recipes you like and can create more of them.Pineapple juice –This sweet tangy addition is a key flavor profile to our Hawaiian Rolls so don’t skip it!

Very lightly flour your work surface and turn the dough out. Knead it briefly and shape it into a ball. Place the dough in a bowl that has been lightly greased and cover with plastic wrap. Lightly grease the mixing bowl or a large (8-cup) measure; round the dough into a ball, and place it in the bowl or measure. Cover, and let rise until very puffy, about 1 1/2 to 2 hours. If you're using a bread machine and the dough hasn't doubled in size when the cycle is complete, simply let it rest in the machine for another 30 to 60 minutes. Brush the tops of the rolls with melted honey butter and bake until golden brown. The honey butter will help give the rolls a rich golden color. Yeast –I’m using instant yeast so that we can incorporate it right in the dough without activating it in water first. However, active dry yeast works as well, you’ll just have to activate first in lukewarm water with a touch of sugar. Cover lightly with plastic wrap and let the rolls rise one last time until doubled, about 30 minutes.

These rolls can be stored right on the counter covered in either tin foil or plastic wrap for 3 – 4 days. Once the dough has doubled, remove and gently deflate. Divide into 15 equal pieces. Roll into circles and place in a parchment lined 9×13 pan. Heat oven to 200°F. Generously butter the tops and sides of each roll. Place a clean kitchen towel over top. Turn OFF your oven and place the covered rolls inside to rise until doubled in size. Honey butter is made by mixing butter and honey. Start with ¼ to ½ cup of room temperature unsalted butter and mix in 2 tablespoons of honey at a time until you achieve the desired taste. Store leftover honey butter in the refrigerator and use it on toast, muffins, or rolls. Instant yeast is preferred for this recipe. The instant yeast will produce a higher-rising bun. If you do use active dry yeast the rising should be 30 minutes longer with both rises. How Many Calories per Serving?

Start by dissolving yeast in milk that’s been heated to 110F (careful not to let the milk get any hotter than 110F or you’ll kill the yeast!) The pineapple flavor is subtle, but it gives these Hawaiian sweet rolls that familiar flavor we all love. Or you can freeze the rolls 10 minutes after shaping. When ready to use, thaw overnight in the refrigerator. Set the rolls out at room temperature for 1 to 1 ½ hours until the rolls have doubled in size. Bake per the recipe instructions. Hawaiian rolls are pillowy soft, fluffy and lightly sweet rolls from Hawaii, thanks to the use of pineapple juice and brown sugar. These King’s Hawaiian rolls are made famous by a bakery on the Big Island.Option 1: Let dough rise overnight. Make and knead the dough per recipe instructions. Omit rising the dough on the counter and instead place in greased bowl, cover with plastic wrap and let rise overnight in fridge or up to 12 hours.

An easy way to divide your dough into equal portions for the rolls is to divide it in half, and keep dividing each half by two until you have the right number of rolls. In this recipe, you’ll end up with 16 equal portions, but I found that a standard 9×13 pan fits 15 rolls most comfortably. Leave the mixer on low speed and slowly pour in the warm pineapple juice mixture. Then add the egg and vanilla. Let the mixer run on low for about 2 minutes until dough starts to form a ball. I tried making this and ended up with what could best described as a batter rather than any kind of dough. I let it go through the first rise, but could not at all divide into rolls. I decided to look at the King Arthur Flour recipe to see if maybe something was significantly different. I found that they have a note at the bottom that if you use fresh pineapple juice you must first heat it to 200 degrees to kill enzymes that kill gluten. I had used fresh juice so that must be the reason for my batter. Very gently brush the rolls with a honey egg wash and bake them at 375F until golden brown, about 20-25 minutes. In the bowl of a large stand mixer attached with a dough hook OR in a large bowl, dissolve yeast in warm milk. Let stand 5 minutes then mix in pineapple juice, sugar, melted butter, egg, and salt until combined.

These rolls really are the best and you are sure to agree! Why this Hawaiian sweet rolls recipe works Hawaiian sweet rolls are my favorite dinner rolls. If we’re having bread with dinner, it’s going to be these rolls. They are made similar to my easy homemade dinner roll recipe but they’re a lot sweeter.